Hey there, fellow food adventurers!
Guess what? I've been on a bit of a personal quest lately – the kind that involves metal in my mouth (yes, braces!) and a temporary detour from my usual culinary escapades. Let me tell you, it's been a journey! Eating, something I usually adore, felt like a chore. It made me wonder if my passion for food and creating would fade away but now i'm back in the saddle and these are the proof!
But fear not, because amidst this, I've discovered a little ray of sunshine. I managed to create some seriously good peanut butter banana muffins that are not only ridiculously easy but also incredibly good for you. Yes, you heard right - good for you! They're oil-free, meaning no greasy guilt, and they can be made totally vegan and gluten-free. Win-win!
It was a reminder that sometimes the best recipes come when we least expect them, when faced with a challenge, it can spark unexpected creativity. It's like my wise friend Duncan says, 'Patience, grasshopper!'. He has a way of keeping me grounded, even when things feel a little wonky. I’m grateful for his support (and his silly side!).
These muffins are a celebration of simple, healthy eating. They use the natural sweetness of ripe bananas and, if you like, dates for a totally refined sugar-free experience. They are also fantastic fuel for any active lifestyle, I have had them pre or post work out and they do not weigh you down! Pack these little gems for a picnic, a hike, or any adventure that calls for a delicious and nutritious treat. Trust me, the fresh air will make them taste even better!
Peanut Butter Banana Muffins (Oil-Free & Delicious)
Yields: 12 muffins Prep Time: 15 minutes Cook Time: 25-30 minutes
Ingredients:
Wet Ingredients:
- 120 ml maple syrup (or 250g pitted dates soaked in boiling water)
- 150g 100% peanut butter
- 450g mashed overripe bananas (about 700g in skins)
- 2 tsp lemon juice or apple cider vinegar
Dry Ingredients:
- 180g all-purpose wheat flour or gluten-free flour mix
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 - 1.5 tsp cinnamon
- 0.25 tsp fine sea salt
Optional Extras:
- 100g vegan chocolate chips or chopped chocolate
- 100g chopped pecans or other nuts
Instructions:
- Preheat your oven to 180°C (355°F) or 160°C (320°F) for fan setting. Line a muffin tray or grease lightly.
- If using dates: Blend them with peanut butter, bananas, lemon juice and 2 tbsp hot water until smooth.
- If using maple syrup: Mix maple syrup with peanut butter, 2 tbsp water, mashed bananas, and lemon juice until combined.
- Sift the dry ingredients over the wet, gently fold in until just combined.
- Stir in chocolate or nuts if using and sprinkle some on top.
- Divide batter into muffin tray. Bake 25-27 mins until a toothpick comes out clean. (if using mini muffin tins, reduce cooking time appropriately)
- (optional) brush with a little maple syrup when hot to add a nice shine. Let cool before eating (they will appear undercooked while warm)
Notes:
- Maple syrup can be replaced with agave or brown rice syrup
- Any nut or seed butter can be substituted if you're not into peanut butter, almond butter works very well
- Try adding other spices such as nutmeg, ginger or cardamom for variety
So, there you have it – a little muffin magic to brighten your day. Give them a try, and let me know how they turn out! Remember, life is all about balance (and maybe a little bit of silliness). Happy baking!
Don't forget to share your delicious creations with the world by tagging #healthyhappytreats and @zestinas_kitchen on social media. Can’t wait to see what you come up with!